H.J.C. Bowden Senior Multipurpose Facility

2 findings recorded on Jul 20, 2026. 2 marked corrected on site.

1. Violation recordedItem 14C ↗

   Single-use article storage and use

   Observed sleeves of styrofoam to-go containers stored on floor behind front counter food service line in kitchen. CA: Operator removed from floor and stored on shelf during inspection.

   Inspector’s full note

   Inspection item: Single-use/single-service articles: properly stored, used

   Code 511-6-1.05(10)(e)1&3

   Observed sleeves of styrofoam to-go containers stored on floor behind front counter food service line in kitchen. CA: Operator removed from floor and stored on shelf during inspection. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Corrected On-Site. New Violation.

   Official report · Item 14C ↗

   Marked corrected on site

2. Violation recordedItem 16A ↗

   Water supply and pressure

   Observed lack of hot water provided at HWS next to dish machine in kitchen. CA: Kitchen manager placed work order for maintenance team to service sink during inspection.

   Inspector’s full note

   Inspection item: Hot and cold water available; adequate pressure

   Code 511-6-1.06(1)(g),(h)

   Observed lack of hot water provided at HWS next to dish machine in kitchen. CA: Kitchen manager placed work order for maintenance team to service sink during inspection. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf Corrected On-Site. New Violation.

   Official report · Item 16A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.